Hey all! How’s the weather treating you? We were in an excessive heat warning for a few days. It was downright sultry out there. As much as I hate to say it, I’d love some fall temperatures. Plus the cute scarves. I mean, obviously, right? I have a scarf problem. Way too many to count, let’s just say that. 😉
Let’s talk about bread again! Woohoo! You know how much I love to go on and on about this particular food group. But today we’re going in a different direction. It’s quick bread time, friends. Que the fanfare! 🎉
Yay for quick breakfasts in the morning that aren’t cereal. Yay for a bread that can be eaten in its own, slathered with peanut butter, or turned into French toast. By the way, totally turn this into French toast. You won’t be disappointed.
I love making banana bread and zucchini bread, so I knew me and this cinnamon bread would get along just fine. The flavor is very reminiscent of coffee cake. And if that doesn’t sound like a satisfying breakfast, I don’t know what does. 😋
This bread is so quick to put together. You’ll be snacking down before you know it. Plus, guys, it makes two loaves…TWO. Did someone say bread pudding?! 😄 Or was that just my eternal sweet tooth talking? Either way, it’s a good idea!
(From a cinnamon bread recipe in Katie Brown’s Weekends by Katie Brown).
- 2 cups sugar
- 1 cup shortening
- 4 eggs
- 2 tsp vanilla
- 4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 cups buttermilk
- Preheat oven to 350 degrees F.
- Spray two loaf pans (9x5 by 2½) with cooking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and sugar until smooth and combined. Add in eggs and vanilla. Set aside.
- In a large bowl, combine flour, baking soda, baking powder, and salt.
- Alternately add buttermilk and flour mixture to your sugar mixture, starting and ending with the buttermilk. Scrape down the bowl if you need to.
- To make the cinnamon mixture, combine cinnamon and sugar together and set aside.
- Pour half the batter into your two prepared pans. Sprinkle with half of the cinnamon sugar. Pour the other half of the batter on top, then finish with the remaining cinnamon sugar.
- Use a knife to cut through the batter to swirl the cinnamon sugar.
- Bake for 45 minutes (or more or less time depending on if you use a different size loaf pan), or until a toothpick comes out clean.
- This batter can be made and stored in the fridge for up to ten days.